Nine Layer Mediterranean Spread
Karin Calloway Augusta Chronicle
Mediterranean-inspired version of the 7
layer dip is the result of experimentation. It debuted to a group of women at a
spring Junior League cooking demonstration with good reviews. As we begin the
holiday entertaining season, this easy yet elegant spread will be a welcome
addition to your hors d'oeuvre repertoire.
If you can't find the Caponata,
substitute chopped roasted red bell peppers, which are readily available
Use the recipe as a base to start
formulating layered spreads of your own. For a classic combination, layer cream
cheese mixed with dried dill with smoked salmon, drained capers, chopped boiled
egg and red onion to spread on toast points. Or create an Indian-inspired
version by combining the cream cheese with a teaspoon of curry powder and
chopped mango chutney, then layer with chopped green onions, peanuts and
well-drained crushed pineapple.
8 ounces low-fat (Neufchatal) cream cheese
4 ounces crumbled feta cheese
1 tablespoon Italian seasoning
1 cup shredded Parmesan cheese
1 7.5-ounce can Caponata (eggplant appetizer)
1 green onion, finely chopped
1 4-ounce can chopped black olives, drained
1 8-ounce jar marinated artichoke hearts, drained and chopped
Pita chips or crackers
Combine cream cheese, crumbled feta and Italian seasoning in a food processor or
with a hand mixer in a medium bowl. Set aside.
Line a 1-quart bowl with plastic wrap, allowing 8 inches of wrap to extend over
sides of the bowl. Layer ingredients in this order: 1/2 of the Parmesan, 1/2 of
the Caponata, 1/2 of the cream cheese mixture, the green onions, olives,
artichoke hearts, remaining Caponata, remaining cream cheese, remaining
Parmesan. Fold plastic wrap over top and chill until firm.
To serve, remove from refrigerator and unfold plastic wrap. Place serving
platter face down on top of bowl. Flip it over and remove bowl. Carefully peel
off plastic wrap.
Serve with pita chips or crackers.
Makes 18 appetizer servings.
Calories: 99 Fat: 6 g Saturated Fat: 3 g
Protein: 5 g Fiber: 1 g Carbohydrates: 5 g
Sodium: 359 mg Cholesterol: 16 mg